Asian-Style Crab Cakes With Wasabi Caper Sauce Recipe

Name: Asian-Style Crab Cakes With Wasabi Caper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup mayonnaise; 2 tablespoons capers, drained; 2 -3 teaspoons wasabi paste; 2 tablespoons leeks, white part only finely chopped; 1 large egg; 1 egg yolk; 1 ½ tablespoons mayonnaise; ¾ teaspoon Chinese mustard; ⅓ cup red bell pepper, finely chopped (about 1/2 of one pepper); ½ teaspoon fresh ginger, peeled and minced; 1 ½ cups panko breadcrumbs; 1 lb jumbo lump crab meat, picked over; 2 cups vegetable oil

Servings: persons

½ cup mayonnaise
2 tablespoons capers, drained
2 -3 teaspoons wasabi paste
2 tablespoons leeks, white part only finely chopped
1 large egg
1 egg yolk
1 ½ tablespoons mayonnaise
¾ teaspoon Chinese mustard
⅓ cup red bell pepper, finely chopped (about 1/2 of one pepper)
½ teaspoon fresh ginger, peeled and minced
1 ½ cups panko breadcrumbs
1 lb jumbo lump crab meat, picked over
2 cups vegetable oil

1
For Wasabi Caper Sauce: Stir together mayonnaise, capers, and wasabi paste.
2
Chill until ready to use.
3
For Crab Cakes: whisk together whole egg, yolk, mayonnaise and mustard in a large bowl.
4
Stir in bell pepper, leek, ginger, and 3/4 cup panko.
5
Stir in crabmeat and chill, covered, 1 hour.
6
Divide mixture into 8 mounds.
7
Form 8 patties, 1 inch thick.
8
Spread remaining 3/4 cup panko in a shallow dish.
9
Coat patties, one at a time with breadcrumbs.
10
Heat 3/4 inch oil in a 10 inch heavy skillet over moderately high heat to 350 degrees.
11
Fry crab cakes in 2 batches, turning over once, until golden brown, 4-6 minutes per batch.
12
Transfer to paper towels to drain.
13
Serve crab cakes with Wasabi Caper Sauce.

1515

kcal

Calories

153

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup mayonnaise, 2 tablespoons capers, drained, 2 -3 teaspoons wasabi paste, 2 tablespoons leeks, white part only finely chopped, and more.

Yes, Asian-Style Crab Cakes With Wasabi Caper Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Asian-Style Crab Cakes With Wasabi Caper Sauce

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